Portland’s solid waste and recycling manager, Bruce Walker, says, “We’re coming right into their kitchen saying, ‘Please change your habits.’ “

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Keep sandwich thieves away with these faux-mold bags. A clever idea, but I agree with commenters blogosphere-wide: the bags increase the odds that someone will throw out your “moldy” sandwich. (HT to Jay Hancock’s blog).

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EKOKOOK is a crazy, cool concept kitchen direct from France. There’s either a composting ferris wheel or a segmented worm bin beneath the sink. All you French speakers feel free to weigh in on the specifics.

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Sainsbury’s just made a major commitment to anaerobic digestion, signing a deal with waste firm Biffa. Yet some in the UK not content with regular old AD are trying their hand at mobile anaerobic digestion.

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Is it just me or do these sandwich cutters waste a bunch of the sandwich? Certainly the crusts…

I make periodic visits to LFHW, as the British site constantly receives user-submitted tips. My favorites are the ones that provide ideas for using food that’s a bit old. For example, briefly wetting a day-old loaf of bread before popping it in the oven to make it taste fresh. (That’s better than some other uses for day-old bread.)

Sure, some of the ideas are a tad Brit-specific (Leftover mincemeat, anyone?). But even in such cases, you can usually apply the idea to foods you often eat.

While not everyone has the time or inclination to turn subprime food into something more appealing than subprime mortgages, we can all benefit from the site’s tips on how best to store food. Check the “Keep Your Cool” tab for fridge storage suggestions.

As a reminder, you can peruse reader advice in my site’s Tips tab. And don’t be bashful–leave your own ideas there, too!